Texas Sheet Cake
Cake: Frosting:
2 stick of butter 1 stick of butter
4 heaping T. Hershey's Cocoa 6 T milk or cream
2 c. flour 4 T. Hershey's Cocoa
2 c. sugar 16 oz. powdered sugar
1/2 tsp. salt 1 tsp. vanilla
1/2 c. sour cream 1 c. chopped Texas Pecans
1 tsp. baking soda 1 tsp. cinnamon
2 eggs
1/2 c. strong brewed coffee
Preheat oven to 375 degrees. Coat a 15x10x1 inch baking sheet with nonstick spray. Place butter, 1/2 c. water and 1/2 c. strong coffee in a sauce pan. Heat to boiling, while stirring. Remove from the heat. In a mixer place sifted flour, sugar, salt, & baking soda. Mix in on slow, the eggs, and sour cream. Slowly add the chocolate mixture and mix until blended. Pour into prepared sheet pan. Bake at 375 degrees for 22 minutes.
Place butter, milk, cocoa in a sauce pan & heat until boiling. Remove from heat and stir in the sugar, vanilla, nuts and cinnamon. Spread over the cake while warm. Add Blue Bell Ice Cream and you have a crowd pleaser!
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You may have to plan out several days on your trip to get it all in!
